Wedge Salad Chaat

Name: Wedge Salad Chaat
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 tbsp pomegranate seeds; 16-18 whole cashew nuts; 4 tbsp sev (fried noodles); 4 tbsp sev (fried noodles); 1 tbsp chopped fresh coriander (cilantro) leaves; ½ tsp Chaat Masala; ½ tsp freshly ground black pepper; ½ tsp sugar; 2 tsp apple cider vinegar; 1 tomato, finely diced; 1 small red onion, finely chopped; 8 tbsp bottled tamarind chutney; ¼ tsp salt; 1 large iceberg lettuce; 25 g (¾ oz) blue cheese, crumbled; 50 g (1¾ oz/scant ¼ cup) mayonnaise; 100 ml (3½ fl oz/scant ½ cup) buttermilk; 150 g (5¼ oz/⅔ cup) thick Greek yogurt

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

I never thought I would take such pleasure in demolishing a wedge of lettuce; that is, until I ate this. A chunk of cold, crisp iceberg dressed in a blanket of blue cheese buttermilk dressing, with a pick ’n’ mix of Indian chaat toppings. This is a refreshing side dish, and also makes for a great starter.

Ingredients

1 large iceberg lettuce

Asia
India
Side dish
Starter
Vegetarian
Gluten-free

Method

Quarter the lettuce, keeping the stem intact so the wedges hold together. Wash well in cold water and set aside in a colander to drain.
To make the dressing, whisk together the yogurt, buttermilk, mayonnaise, blue cheese crumbles, cider vinegar, sugar, black pepper, chaat masala and salt in a bowl.
Place the lettuce wedges onto individual serving plat